2 TBS. EVOO
1 cup Israeli couscous
coarse salt and pepper
1/2 lb. cremini or button mushrooms, sliced 1/2 in. thick
1 small bunch scallions, white and green parts separated and thinly sliced
1 1/4 cups fresh corn kernels (from 2 ears)
1 can (15.5 oz.) black beans, rinsed and drained
2 TBS. fresh lime juice
1 jalapeno, thinly sliced (optional)
1 avocado, halved, pitted, peeled and sliced
1. In med. saucepan, heat 1 Tbs. oil over med-high heat. Add couscous and cook, stirring constantly, until golden brown and fragrant, about 4 minutes. Add 1 1/2 cups water, season with salt, and bring to a boil. Reduce heat to low, cover, and simmer until liquid is absorbed and couscous is tender, about 15 mins.
2. Meanwhile, in a large skillet, heat 2 tsps. oil over med-high. Cook mushrooms, stirring occasionally until golden brown, about 5 mins. Season mushrooms with salt and pepper, transfer to large bowl. Add 1 tsp. oil to skillet. Cook scallion whites and corn, stirring occasionally, until scallions are soft and corn is browned, about 5 mins. Season with salt and pepper and add to mushrooms.
3. Add couscous, black beans, lime juice, jalapeno, and scallion greens to mushroom mixture and toss to combine. Season to taste with salt and pepper. Divide among four bowls and top with avocado.
